All in One Baked Korma
Tender cuts gently braised in a luxurious, mildly spiced sauce of coconut cream, ground almonds, and fragrant green cardamom.
Ingredients
- • 400 g diced chicken breast
- • 1 onion (peeled and diced)
- • 1 pepper (deseeded and diced)
- • 100 g green beans (cut into thirds)
- • 100 g fresh mango (peeled and finely diced)
- • 1 tbsp mild curry powder
- • 4 cloves of garlic (peeled and crushed)
- • 2 cm piece of fresh ginger (peeled and grated)
- • 2 chicken stock cubes
- • 500 ml boiling water
- • 400 ml coconut dairy free milk alternative (such as Alpro or Koko)
- • 250 g basmati rice
- • 25 g ground almonds
- • handful of coriander (chopped)
- • low calorie cooking spray
Preparation Steps
Pre-heat the oven to 160ºC.
Spray the casserole pan with low calorie cooking spray and quickly seal the chicken over a medium heat for 2-3 minutes. Remove from the pan and place to one side.
Spray the pan again and then saute the peppers and onions for 5-6 minutes until soft.
Add the garlic, ginger and curry powder and cook for another minute until fragrant.
Add the stock cubes to the water and add to the pan along with the coconut milk and stock and bring to a simmer.
Add the beans and mango and then stir in the rice and almonds.
Return the chicken to the pan, cover and place in the oven for 20-25 minutes, until the liquid has been absorbed.
Sprinkle with coriander and serve.